And just as an FYI, the Classico tomatoes sold by Walmart are in actuality Stanislaus 6-1 tomatoes and they are arguably the best there is for uncooked pizza sauce. Oh and they are on sale for a buck a 28oz can.

I have tried every brand available from 5 buck a can DOP San Marzanos to all the national brands to the local brand (HEB which is what I use for cooked pizza sauce).

Do you have any expectations on how long you plan on cooking each pizza? I ask because just the tomatoes are great for sub 2 minute pizza, but cooked sauces do better for 2-6 minute pizzas.

And just as an FYI, the Classico tomatoes sold by Walmart are in actuality Stanislaus 6-1 tomatoes and they are arguably the best there is for uncooked pizza sauce. Oh and they are on sale for a buck a 28oz can.

I have tried every brand available from 5 buck a can DOP San Marzanos to all the national brands to the local brand (HEB which is what I use for cooked pizza sauce).

Do you have any expectations on how long you plan on cooking each pizza? I ask because just the tomatoes are great for sub 2 minute pizza, but cooked sauces do better for 2-6 minute pizzas.

Thanks for the info. I guess ill find out when i get the fire going, Id like to be at 750F, i dont want to have a raging fire the first time, So does that mean i shouldn't cook the sauce ahead of time?

Actually, you will still want to get a good long burn, like 4 or 5 hours if you plan on cooking 20 pizzas. Heat soak that puppy, then let it ease back to 750-800. I usually cook one or 2 at 900+, 60-70 second bake then let it cool to about 750 to cook 2 minute pizzas.

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